Is this woman the Italian Julia Child & can I master her legendary tomato sauce?
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- เผยแพร่เมื่อ 2 ต.ค. 2024
- This is Marcella Hazan's Famous 4-ingredient tomato sauce with homemade potato gnocchi from Essentials of Classic Italian Cooking. Buy it here: amzn.to/3Cvp5LY
Two other Gnocchi videos I've made:
Jamie & Julia: • Is this Julia Child's ...
Jamie when he was 12 years old: • Gnocchi: Pillowy Potat...
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#italian marcellahazan #antichef
Recipe:
Tomato Sauce with Onion & Butter:
2 pounds fresh, ripe tomatoes or 2 cups canned imported Italian plum tomatoes (with their juice)
5 tb butter
1 medium onion
salt
Potato Gnocchi
1.5 pounds boiling potatoes
1.5 cups ap flour
parmesan cheese
If you want to extend Jamie & Marcella beyond six episodes, I don’t think anyone would mind. She really is the “Italian Julia Child” and she deserves an entire series on her own. Just sayin…
Yes please!
I would devour a whole series of this!!
Yess
Jamie and Marcella, the full-course series! We want to see it all!
i totally agree, and hope you will try more of her recipes.
Seeing clips from older videos really shows how much you have learned as a chef, congratulations on your progress Jamie
Anyone else so proud of how far he’s come with his cooking?? Makes me want to start making more meals at home. Also the name I thought of for the food mill is Millie. Millie the food mill.
Ricers/food mills are the bane of my existence-I worked in a donut shop where we had to rice five pounds of potatoes every morning for the following night's dough. Also, I'm adding my vote to the commenter who said they'd be up for more than six episodes with Marcella. She's got a lot to teach!
Potatoes in donut dough. Interesting.
@@2degucitasthere's potato rolls too, its just a useful starch.
@@2degucitas There's a semi-well known American donut chain called "Spudnuts" that specifically makes donuts with potato flour instead of regular flour. Honestly they turn out really good.
Spudnuts are soooooo good!!! We used to have one in my town and I’ve missed it ever since they left.
This sauce has been a staple in my kitchen for years!! It’s a crowd pleaser, so easy, and so quick. It does taste better with fresh tomatoes, but I don’t ever even mess with all that. I just use a can of whole peeled San Marzano tomatoes and mash them in the pot as they cook
Yeah, whenever we buy canned tomatoes, we check furtively over our shoulders to see if anyone is watching then put like...every can of San Marzanos they have in our cart.
@@julieg46 I'm pretty sure that's the norm where I live. A lot of places insist they sell San Marzano tomatoes, but they never have them in stock, so they encourage stocking up. I mean, it's good so it's not like I wasn't going to buy a bunch...
I've still got some canned San Marzanos and this sauce seems too nice not to make, would you recommend taking the seeds out with a sieve? I don't have a ricer. SMs are supposed to have less bitterness in the seeds anyways... is it worth the (tiny) extra step?
@@radishfest I'm just a regular home cook, but I do have a sensitivity to bitter flavors, and we've never bothered taking seeds out of a can of San Marzanos and I've never noticed any bitterness in our red sauce.
@@julieg46 thank you! Definitely making this sauce today 🙂💜
congratulations on discovering Marcella! Her recipes are amazing.
I generally don’t let my son watch tv or electronics, he’s 3 and loves watching your videos with me. He calls you cooking guy! Love the content.
I bought the food mill attachment ("fruit and vegetable strainer") to the Kitchen Aid (aka "Silver Fox") mixer. WONDERFUL thing. In fact, I just donated my old food mill to Goodwill today. Meanwhile, I make loads of sauce with our garden tomatoes...so maybe you don't need one if you're just making a limited quantity. BTW, too many seeds in tomato sauce can make the sauce bitter. Good call!
Maybe the only way I would consider using a food mill. The non Silver Fox one is too much trouble. Like the tomato shit, just puree the tomatoes (skin and all) with a blender or stick blender, and then pass them through a fine-mesh strainer.
@@alexandresobreiramartins9461 Any high-powered blender (or any stick blender) will destroy the seeds and cause at least *some* to come through the strainer, and/or impart the bitter flavor compounds to the tomato prior to straining. The classic method is to pass the tomatoes through a fine mesh and make what's called passata, similar to what Jamie did here, leaving the seeds and the most fibrous flesh bits behind.
@@christopherkarr1872 But then why not remove and discard the seeds before cooking the tomatoes? Then you can use the immersion blender and don't have to strain them
@@johnbelville4566 That's a solid point. I suppose my best answer to that is, 'because canoeing that many tomatoes is a huge time expenditure in large batches.'
You got the thingy with the holes upside down!!! Turn it!!! 😂
Really looking forward to this series! I hope you'll give Creole/Cajun food a nod in a future one; I highly recommend Chef Paul Prudhomme's Louisiana Kitchen.
As someone from New Orleans I approve this comment :) I recently made his chicken etouffee and also his pralines. I brought the pralines to work and they were a massive hit with my coworkers
Im Italian and I can’t tell you how proud I’m of you , on succeeding on making gnocchi at your second try ( I laugh so hard 😂on your first attempt) and about the sauce yes is like the lady bf me said is a daily thing ! However if you substitute the onion with garlic and basil is way better!!!! Ciao bello!!!!
Brava Vittoria, giusto! (My daughter's name is also Vittoria) 🙂
Actually, I'm Italian, too and you really should try this sauce. It's in a class by itself. Taste it first, before you replace it. And yes, tomato with basil and garlic is very good. But This sauce deserves to be made.
Yeah and swap The butter for olive Oil please
Ma chi fa la salsa col burro?
@@iafozzac gente che sta in Ammerica! ;-)
Dude I'm literally so thrilled you're tapping into this cookbook. It's one of the best in the world! She really knows the best way to treat ingredients. I learned so much from this book. 🙌🙌🙌 Make sure you try that sausage and cream sauce mmm. And the frittata!
Oh yeah and the raw aglio e olio is crack
I love Italian food so much, excited to watch your journey with it.
I hope he can do a big series like he did with Julia’s recipes
Oh yum! I adore gnocchi, yours look divine, Jamie! My mom used to make the best gnocchi, I wish I would've paid better attention to her recipe (in her head of course) but I also thought I'd have more time with her.
She was a phenomenal cook, I miss her every day.
Keep rockin', you're getting to be such a pro. 🙂
❤️
NOW you're speaking my language! (not so much TK) Took a one week intensive with her in the late 80s at Peter Kump's NYC Cooking School. She's a treasure. Excellent choice. A weird one - mussels and potatoes by Marcella
Let me just say I’ve made it both ways and making it with a big can of san marzanos is like 2-3x better most of the time, and so much easier. Make it most weeks, it’s so simple.
Unlike Steve the processor, I think you nailed this one right out of the gate with Millhouse. :)
I love hanging out in your kitchen while you cook!
Where I come from - which is the far west of Germany - the food mill is called "Flotte Lotte" which loosely translate to "fast Charlotte". Lotte is an abbreviation for Charlotte. So, there's your name for it ! 😁
I've made this sauce several times and it's always delicious. The beauty of good simple recipes!
I make this recipe in a wide shallow pan with the onions cut side down so they get really good caramelization which enhances the flavor. The pan also helps speed up the process of reducing the sauce.
Great video!
Yep, it's that look I love to see. When you are making seven different dishes to build into a final composition, the time, the money on ingredients....your expectations are: it better be damned good! But when you take some common ordinary ingredients and a small investment of time and put them together in such a way that you can't believe how good it is - that's the sweet spot. We can see it on your face. Our tomatoes will be vine ripe in about 6 weeks, can't wait to try this with heirloom home grown. Yum.
Don't put the food mill on a round bottomed bowl and life will be so much easier.
Jaime and morning coffee! Fabulous way to continue this bleak overcast day in Los angeles! Buongiorno!!
Does anyone (or everyone) click thumbs-up before watching Jamie's videos? This ep deserves two. I would only add that Julia herself looked down on Italian cooking, which she never accepted as a true cuisine. What she saw as a lack of fine technique reduced it to "peasant food", as she called lasagna. She once made a (dreadful) lasagne a la Française on her show. It caused an outpouring of rage, was deemed a near-scandal.
I haven't laughed this hard during an episode in a long time.
I think I'm gonna have to try that. Word of advice on the tomatoes - if you're going to cook them anyway, canned is almost always better than fresh unless you're getting them from a farmer's market. Tomatoes, like most berries, don't ripen particularly well off the vine and tomatoes that go to a grocery store have be picked under-ripe so they don't rot on the shelf.
Uhhhh...It seems you have NEVER tasted ripe tomatoes or berries right off the vines.......
@@1flash3571you misread i think
@@1flash3571 I think @collingsa has absolutely tasted tomatoes and berries at peak ripeness and is saying that anything sold at other than the farm is picked before it's ripe, over-refrigerated, and suffers in taste/quality. The problem is that if you live in certain climate zones, like NE US, you are only going to get vine-ripened tomatoes during the summer (frankly, the time of year I'm least likely to make a pot of sauce, and the best time to eat tomatoes off the vine, unrefrigerated, in all their naked uncooked glory). I've been making this sauce for years, and it's the only time I shell out for the real deal San Marzanos- in the can. The quality and flavor is very consistent, and I don't need a mill. And yes, if you are going to simmer it for nearly an hour, you won't discern the difference between fresh and canned.
"Tomatoes, like most berries, don't ripen particularly well off the vine" ... I want to know what tomatoes you're growing. Because it's well known among Gardeners that "vine ripened" is an absolute scam, because Tomatoes are one of the few you CAN pick early and leave on your counter to continue ripening just fine, because they ripen from the inside out and DON'T stop just because you've picked them. The reason grocery store Tomatoes taste like shit is because they sell shitty varieties to begin with, that are bred for travel and stand stability OVER flavor. Canning tomatoes are rarely the same varieties and have more flavor as a result because they don't NEED to travel or be produce-stand stable. The same goes for most conventional produce stand vs canned vs frozen veggie / fruit varieties.
LMAO......You are ignorant. Why do you think there are berry farms that allow people to PICK the berries and then sell them by the pound or kilo, or per basket, etc?????? You have no freaking clue.
i think you are using the part while the holes of the food mill upside down creating a hole space for the tomato instead of them getting pressed through
That’s what it looks like to me, too. You want the “bump” part up - so convex and not concave.
I have given Marcella Hazan’s book to several family members. I make her sauce with Cento canned whole tomatoes and add fresh basil at the end. Turns out great. It is such a delicious and easy sauce. Your enthusiasm and can do attitude are so great.
the best book for those of us who have travelled and lived in Italy...her stuff is great
I love that damn tape measure. I have the exact type in my kitchen junk drawer but I never use it. I use a broken yardstick instead from a defunct furniture store.
Forget the food mill Jamie, name the tape measure!
oh gnocchi al pomodoro, they looked gorgeous, I almost smelled them here in Italy! Well done Jamie!
I've made this sauce quite a few times and it's always fun to see someone discover it!
I'd also give her bolognese sauce a look, it's a classic as well.
she looks almost exactly like my italian grandma omg - and tomato sauce - bringing back so many memories
I’m not Italian but I luv to cook Italian food! This is exactly the way I make my tomato sauce but with the addition of oregano n basil. It’s 10/10! ❤️
Did anyone else gasp when Jamie hit the bowl and food mill making it topple over... It's amazing how invested I get while watching him in his kitchen cooking for our enjoyment!
That sauce is so good & so easy. I usually make it with a can of whole tomatoes & then sometimes use an immersion blender on the whole thing- including onion. Delicious & light.
Jamie, I love that you seem to have found your niche and moreover, it appears that you love what you do! Rightly so, because you do it so well while entertaining your audience! It's got to be a great life!🥰
If you buy canned whole peeled Tomatoes, I suggest, Mutti.
Please make this into a series and cook more of her recipes. I'd love to see more italien cooking.
time-saving hack: use dried potato flakes and flour mixed with enough water to form the dough.
my italian grandmother made gnocchis when us kids would go visit. to this day my favorite italian dish. her sauce was almost the same.
pro tip: make a BUNCH of gnocchi, then take some and deep-fry them. dip in sauce.
I bought that book in the early days of the pandemic, but haven’t yet made any of the recipes from it. You very much encourage me to at least make the tomato sauce! Looks absolutely yummy. Thank you for many hours of entertaining cooking and learning. You are a real pleasure.
So I just put my tomatoes in a Blend Tec and puree them skins and all. Then I put the juice through a chinois that has a wooden stirrer. Got it from my grandma when I was 10 and started canning. No peeling or seeding as the mesh is fine enough to keep everything out except the tomato puree/juice. What is left in the chinois goes into my compost.
I have made that famous sauce after seeing it all over the internet, and was surprised that is was so good and so easy.
Make her pesto by the mortar method next it’s unreal
Awesome! Hazan is amazing.
For the food mill, turn the grating disk over (so it’s a ^ not a v). The flat plate will push against it gently.
Just needs fresh basil. Looks delicious!!
My 70 y/o mother wants this onion article! She won't stop talking about it! How dare you reference an article and not share it!? 🤣
It's killing me. What onion article!?
I enjoyed this so much that my eyes leaked. Imo, nothing is better than a home made tomato sauce that includes onion and Butter.
People eat the onion by itself with bread. Delicious..
Excellent. I also made this sauce and it was amazing in its simplicity and I am Ital Canadian. Job well down. My mom loved gnocchi and started making them at the age of 8 for crowds of family members. Hers were a bit smaller in size and no fork hack. She made little pillows. Just as good and the sauce also sticker o them. Love your videos.❤
Try her pork with the juniper berries and porcini mushrooms from that cookbook - so delicious
Pork and milk too.
These looked beautiful. This is a recipe I will have to try. My favorite gnocchi was made by an Italian American friend of my folks. She just passed away at the age of 103 a year ago. I called her gnocchi “Heaven’s Little Clouds.” And your finished dish looks as if it may have been right up there with hers! ❤
My grandmother called that a "mouli". My mother and each I had one. Mine was used for baby food (yes, I made my own baby food for my babies), Italian tomato/spaghetti/pasta sauce, and homemade apple sauce.
It was probably a contraction of Mulino (the italian name of the mill).
@Carlo Anardu Or French "moulin". Since my family is part French, I'll go with "moulin". (Yes, "Moulin Rouge", or "Red Mill".)
@@onemercilessming1342In this case, a wind mill, for grinding wheat(?)to make flour.
@@lisakalfus4706 Look up the history of the Moulin Rouge.
@@onemercilessming1342 makes sense
I've watched about a dozen of your videos and I gotta say, you are great fun. Love the enthusiasm! As far as these recipes, I've made the sauce a few times and it really is delicious. Thanks for taking the time to make the gnocchi. I just read her recip and it was a touch confusing. Watching you make them was a huge help. Grazie mille!
And FYI, I believe it's pronounced "nyo-key". Those Italian words with the "gn" and "gl" letter combos are a pain in the ass.
Anyway, welcome to the world of Marcella Hazan; indeed a classic.
Let's GO! Millhouse!!! love it.
I pronounce gnocci "g-n-otshi" to annoy my partner (works every time) xD So in my book, the pronounciations on this show are all A+
I FINALLY bought that book last week!
I love love how much you have come with yiour cooking. Super super inspiration!!
Italian cooking! my favourite foods, I would sit forever and watch you do more with Jamie and Marcella!
I love my food mill but prefer a ricer for mashing potatoes.
You can also fork the gnocchi using the OUTside of the fork and roll them on the work surface. It takes a wrist flick to get it right.
I recommend using your thumb to help create the shape of the gnocchi as it creates a little indentation that looks like a scoop and it'll hold the sauce as well( my Italian mother in law showed me how to make them)
More Marcella and Jamie 👏🏼
now i'm really curious about that article on onions 🤔
I use a 28 oz. can of Cento whole tomatoes 90% of the time. Not even San Marzano, though they sell those, too. I'm going to make some tomorrow, which I'll eat with cappellini or cavatappi (De Cecco).
If you want to amp up your tomato sauce to 11 add a small splash of red wine about a half hour before it has thickened to where you like it. It burns off the alcohol almost immediately but leaves a wonderful bouquet of flavors behind that perfectly compliment the tomatoes. You don't need much, wine just one or two tablespoons.
Discovered your channel today and viewing your catalogue backwards is a pleasure. I’ve rarely cooked from Julia but Marcella’s Essential has a few tomato splotches here. ;) Maybe you already have but, just in case, I think the South American equivalent might be Maricel Presilla’s Gran Cocina Latina. Also waxes easy at times and day-long at others. I find it has the same feeling, just different cuisine…
I always use baked russet potatoes for gnocchi and add an egg and a bit of ricotta. Thats how my grandma from Naples made them ❤
Oh now you've gone and done it! Inspired me to make gnocchi. I do not have a ricer or a mill! I'll let you know if something explodes.
*The food mill finally starts working*: "Everything's coming up Milhouse!!"
if you are going to make this kind of sauce regularly, get yourself an electric tomato mill/strainer. Make PASSATA in quantity and freeze of can it. Spremy makes a nice one, but there are others including a kitchenaid attachment
I may be a Philistine but I use canned crushed tomatoes to make this sauce. It's delightful.
it's a lot faster too
Thanks for the tip
But then you don’t get to use all the delicious tomatoes from the garden! I have a few cherry tomato plants….maybe cherry tomato sauce? 🧐
@@LilyAmongThorns do you have any strong suggestions about how to stop the local insect population from ruining my tomato crop again?
@@LilyAmongThorns The Pasta Grammar channel here use cherry tomatoes in their simple quick tomato sauce.. Haven't tried it yet myself. She's native Italian and strict on tradition, so cherry tomato sauce is definitely a thing.
I’m Italian and this is basically how we make sauce everyday, well except for the food mill part lol!
ur not italian lmao ur a basic american
I’m not Italian but living in Italy for decades , and yes , everyday cooking. Except the food mill. 😊 , but yes to a potato press, if not just mix and cook it.
The only fussy thing my Italian Auntie owned was a ricer.
help me out here, when i use onion in my sauce, it makes it heavy and greesy...but i fry it is that the reason? made sauce simillar to this one with cloves of garlic and basil or parsly...looking foreward to your new series, jamie!
@@kaylafon9718 I second this question. I've always hand crushed my tomatoes but that's because 99% of the time I'm using canned San Marzano tomatoes for my sauce. Now I'm wondering what the traditional method is.
Those old videos man, good lord
I LOVE this book choice!
I’ve said it before but I’ll say it again; I love when you hear sirens and say “I hope everyone’s ok.”
Since you are doing other "Julia Child" type chefs, let me recommended you check out Doña Petrona, Argentina's version. My grandmother and mother regularly cook from her books. She was huge in the 50s and 60s in Argentina.
wow - shaping those gnocchi - I can hear Jamie from sortedfood `don`t get bored! - don`t get bored!'. And well done - looks lovely.
Her smothered onion sauce with parmigiano and balsamic is literal heaven. I just thought you should know.
Thanks for always making me laugh and for keeping a smile on my face the entire video…each and every time!
Marcella Hazen...yeah. I have one of her books I bought over 25 years ago. Yummy...lots of veal and you will not want to go out for Italian and yes her gnocci are very good. She is great...ty. 🙏👏
Sounds delightful. I enjoyed some ricotta gnocchi recently at a somewhat nice restaurant (no potatoes in ricotta gnocchi). They just melted in the mouth. So good.
Great video as always! But now I'm so curious what that mysterious "onion article" was about!!
Tell us, Jamie! We have to know what article!
I bought 25 lbs of tomatoes a few weeks back and processed them in pint jars. I don't know if it's critical to this recipe, but I removed the hard white part and seeds before I put them in the food mill. Makes it much easier to mill and I don't think that white part has much taste.
We need a Jamie and Marcella series!, not just 6 episodes please.
I used to only make a long, complicated tomato sauce. Then not too long ago, I just wanted some spaghetti and tomato sauce and had no time to worry over a sauce, so did something very similar. It was fantastic! I'll still make my complicated sauce sometimes but mostly, I'll do the simple and quick one. Except next time, I'll do it the way you did here. And maybe I'll make some gnocchi soon!
The beauty about Marcella's sauce is that it is perfect as is, but also is a great starting place if you want a more complicated sauce. It's a great recipe every cook should have in their back pocket.
I grew up in a Italian hood in Chicago and this kind of dish would be a communal dish all the woman would work on it all day long lol
I would name your new appliance Frank Mills. Not after the Canadian composer that wrote "Music Box Dancer", but the boy in the song from Hair:
th-cam.com/video/VEDP_SdmTkI/w-d-xo.html
I think you had the disc of the food mill upside down.
I love that sauce - never made it with fresh tomatoes, now I want to try it, if I can find our food mill…
I love my food mill! It creates just the right texture for a whole bunch of different kinds of foods. But, my friend, you’ve got to put the blade in convex side up! Lol!
😂 Ok, how do you not name a Food Mill, MillF? 😂
Patti Jinich has a recipe for alphabet soup. It’s a beautiful tomato broth soup (like fideo), and I thought I wasn’t a fan of tomato. Fresh tomatoes cooked down are so incredible. I’ll try this tomato sauce next weekend.
I like to call Marcella Hazan's cookbook "the last Italian cookbook you'll ever need." Her meatballs are amazing. You need to try her ossobuco. Same for her eggplant parm (although I've simplified it over the years). Her tomato sauce is superb. I also use the Romas, they work just fine. I add some tomato paste at the very end because the one thing that's inferior about this sauce is the color -- I want my tomato sauce to look red, dammit. And I also like the extra kick of tomato flavor. BTW the food mill is unnecessary if you have an immersion blender.
😃👋
When the Tomatoes went flying out of Millhouse though...😂😂
As soon as he put the mill on the bowl I said to myself this is gonna be a disaster. I knew it was gonna topple
@@Knightowl1980 💯😂
And totally relatable on my end...
Thank you for a great video. I actually had this tomato sauce for dinner this evening. It is rich, almost sweet, and the butter and onion come together with the tomatoes to make something really delicious. I hope everyone will give it a try
Hi Jamie, in Germany it is called "Flotte Lotte" (would mean: quick Lotta) maybe a little inspiration for your name to give 😉😉😉 - love your channel!
Just call it BILL for short. Then if you mess up you can blame Bill 😂
I’ve made a lot of recipes from her books. They don’t seem so complicated